Sweet Zucchini Pickles
Transform your summer zucchini harvest into a jar of irresistible Sweet Zucchini Pickles! This easy homemade pickle recipe combines tender zucchini slices and delicate onion rings with a tangy-sweet brine infused with aromatic mustard seeds, celery seeds, turmeric, and a hint of cloves. The recipe’s simple salting process ensures the vegetables remain crisp, while the quick stovetop pickling creates a vibrant blend of flavors in under an hour of prep and cook time. Perfect for adding a pop of zesty sweetness to sandwiches, burgers, or charcuterie boards, these refrigerator pickles make a versatile addition to your pantry. With no canning required and a refrigerator shelf life of up to two months, these zucchini pickles are a delicious and hassle-free way to savor garden-fresh produce year-round.
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Recipe Information
Ingredients
- 2 pounds zucchini
- 1 large onion
- 2 tablespoons kosher salt
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cloves
Instructions
Wash and trim the ends off the zucchini, then slice them into thin rounds (about 1/8 inch thick).
Peel and thinly slice the onion into rings.
In a large mixing bowl, combine the zucchini slices and onion rings. Sprinkle with kosher salt and toss to coat evenly.
Cover the bowl and let it sit at room temperature for 1 hour. This step helps draw out excess water from the vegetables.
After 1 hour, rinse the zucchini and onions thoroughly under cold water to remove excess salt. Drain well and set aside.
In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves.
Heat the pot over medium heat, stirring occasionally, until the sugar is completely dissolved and the liquid begins to simmer.
Add the prepared zucchini and onions to the pot. Stir to coat the vegetables evenly in the pickling liquid.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes.
Remove the pot from heat and allow the mixture to cool slightly.
Using clean, sterilized jars, pack the zucchini and onions tightly, then pour the pickling liquid over them, making sure the vegetables are fully submerged.
Seal the jars with lids and let them cool to room temperature before transferring them to the refrigerator.
Allow the pickles to sit in the refrigerator for at least 24 hours to develop their flavor. They can be stored in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12250 mg | 533% | |
| Total Carbohydrate | 499.4 g | 182% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 473.3 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2973 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
